"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Christine's Clam Chowder Recipe

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This recipe for Christine's Clam Chowder, by , is from For The Love Of Cooking, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Christine Sechrist
Added: Saturday, July 1, 2006


3 (6 oz) cans chopped clams
1 (6 oz) can minced clams
2 to 3 Tblsp onion powder
2 to 3 Tblsp garlic powder
1 to 2 Tblsp salt
1 to 2 Tblsp pepper
3 potatoes, cubed
1 quart half and half
3/4 cup butter
3/4 cup flour

In a saucepan, drain juice from the cans of clams, setting the clams aside for future use. Combine the onion powder, garlic powder, salt, pepper, and potatoes and add to the clam juice. Add water to the saucepan until the potatoes are covered. Bring to a boil, then reduce to low heat and cook until potatoes are soft, about 20 minutes.
In a large pot, melt butter on medium heat. Slowly combine the flour, stirring until it becomes a thick paste. Slowly add half and half to flour mixture stirring constantly to avoid clumps. Reduce heat to low and stir cream until thickened, then add potatoes and clam juice and stir. Add the clams, cooking on low heat for about 5 minutes, stirring constantly. When clams are tender but chewy, the chowder is ready. Season to taste with more salt, pepper, onion or garlic powder if desired.




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